Greek yoghurt with wild water veg and aromatic seeds...

- 300g strained yoghurt;
- ½-1 teaspoon ground hogweed seeds;
- few grinds of black pepper;
- 25g chopped walnuts;
- ¾ leaflets and all the stalks of 40g wild celery, chopped finely;
- 5g dulse, chopped finely;
- 15g sea purslane, picked down

1. Strain yoghurt through a sieve or better still, through muslin for several hours.
2. Combine all ingredients except the sea purslane, place in serving bowl and scatter sea purslane over the top.